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Vermouth was a crucial building block of the American bar scene. Early versions of the Manhattan and martini were made with twice as much vermouth as either whiskey or gin. But World War II cut off access to imports and squelched demand for European brands. More than 50 years later, the classic cocktail revival inspired bartenders to seek out high quality European vermouth once again. And when they couldn’t find it, bartenders turned to Haus Alpenz.

Because of its health benefits, yogurt has taken over the dairy section. Greek, Icelandic, whole fat, non-fat, goat, cow or sheep — there are more varieties of yogurt at most markets than all other milk products combined. But the next frontier for cultured dairy is behind the bar.

I played with dry ice! It’s easy to make a smoky, foggy Halloween cauldron for your punch. I’m not that careful and I managed not to get hurt!

You don’t need eye of newt or wing of bat to brew a batch of toil and trouble this Halloween. All you need is some dry ice. This magic ingredient turns an ordinary punch bowl into a bubbling, smoldering cauldron that’s perfect for parties.

If you’re looking for a fun Halloween punch that isn’t just a novelty drink, try my blood-red punch recipe.

Halloween inspires a lot of cocktails that look creepy but don’t taste like anything you’d go near the rest of the year. Skip the sticky-sweet liqueurs and food coloring. This punch is not only on theme for the holiday, but it’s also a sophisticated and seasonal drink for grown-ups.

Forget the slasher movies and haunted houses: Nothing is scarier than Halloween cocktails. Every October, candy corn martinis and glow-in-the-dark slime shooters roam the streets looking for their next victim. But a bar menu filled with bad puns and even worse drinks isn’t the way to show guests a good time.